🍰 Cinnamon Toast Crunch Cheesecake 🍰
Ingredients:
For the Crust:
2 cups crushed Cinnamon Toast Crunch cereal (finely ground into crumbs)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
4 large eggs
1 cup sour cream
1/2 cup heavy cream
For the Topping:
1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup Cinnamon Toast Crunch cereal, lightly crushed
Instructions:
Preheat and Prep:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
Make the Crust:
In a mixing bowl, combine the crushed cereal, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to create an even layer. Bake for 10 minutes, then let it cool while you prepare the filling.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth. Add the sugar, vanilla extract, and cinnamon, mixing until fully incorporated. Beat in the eggs one at a time, ensuring each is well blended before adding the next. Stir in the sour cream and heavy cream until the mixture is silky smooth.
Assemble and Bake:
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Place the springform pan on a baking sheet to catch any spills. Bake for 60–70 minutes, or until the edges are set but the center still has a slight jiggle.
Cool Gradually:
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove it from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, or ideally overnight.
Add the Topping:
In a medium bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Sprinkle the lightly crushed cereal on top just before serving for added crunch.
Serve:
Carefully release the cheesecake from the springform pan. Slice and serve chilled for the perfect balance of creamy and crunchy textures.